Product Informations

Cuttlefish Ball with Squid Ink

A mixture of Surimi, Cuttlefish and Cephalopod Ink from Spain gives it a dark and reflective texture. After taking a bite, you would discover it is thick and chewy yet soft in between, which is a combination of delicacy to transcend your taste buds to another level.

microwave Reheat in microwave for approximately 2 minutes
fry Deep fry in 180°C until golden brown.
steam Steam for approximately 5 minutes.
stew Stir fry with other delicacies (vegetable, seafood, noodle or rice).
steamboat Boil in 100°C hot soup for approximately 1-2 minutes.

Nutritions Fact


Surimi [Fish Meat, Sugar, Egg White Powder, Emulsifier (452)], Cuttlefish, Water, Palm Oil, Potato Modified Starch(1420), Permitted Flavour Enhancer [Monosodium Glutamate(621), Disodium Inosinate(631), Disodium Guanylate(627), Disodium Ribonucleotides(635), Yeast Extract], Sugar, Salt, Permitted Flavouring [Hydrolyzed Vegetable Protein, Artificial Seafood Flavour], Permitted Colour(Cephalopod Ink), Egg White Powder, Thickener(407), Sesame Oil.

Nutrition Information
(Per Serving 20g)

Calories from Fat

Total Fat
    Saturated Fat
Trans Fat
Total Carbohydrate
    Dietary Fiber

  30 kcal
  14 kcal

 1.5 g
 0.5 g
    0 g
  10 mg
140 mg
    1 g
  <1 g
    0 g
    3 g

Preservation method

Keep frozen at -18°C